Steamed Slit Pau with Stewed Meat

When I stayed home the other day, I decided to try some cooking. Not salmon, but stewed pork belly. I made the slit pau, and my boy loved it! He finished most of them over the next few days. He took the paus for his three meals.
Recipe for Steamed Slit Pau with Stewed Meat, extracted from "Agnes Chang's Delightful Snacks & Dim Sum 开开心心做点心"

Steamed Slit Pau
Ingredients A:
500g HK flour, sifted
1/4 tsp Salt
1/2 tbsp Instant yeast
100g Caster sugar
240ml Water
3 tbsp Shortening

Ingredient B:
1 tbsp Baking powder

Method:
1. Mix all the ingredients A together and knead into a smooth and elastic dough.
2. Cover with a piece of wet cloth and leave to prove until it has doubled its bulk.
3. Sift B on top of the dough and knead well to distribute the baking powder* until the dough is smooth again.
4. Cover and allow dough to rest for 15mins before shaping.

* Note: Make sure you knead very well after adding in the baking powder, otherwise there will be small brownish spots on the pau skin.
Pau Skin:
1. Divide dought into 24 pieces and shape into balls. Roll each ball into oval shape and brush surface lightly with seasame oil (or shallot oil).
2. Fold each piece into half and press the edge lightly to seal.
3. Put aside to prove for 15 mins.
4. Steam over high heat for 10mins until cooked.
5. To serve, open up the slit pau and sandwich with one piece of stewed meat.

Stewed Meat:
Ingredients:
4 tbsp Cooking oil
2 tbsp chopped Shallots and garlic
500g Pork belly, cut into 1cm thick

Seasoning:
4 tbsp Soya sauce
1/4 tsp Dark soya sauce
2 tsp Sugar
1/8 tsp Pepper
1/4 tsp 5-spice powder
1 tbsp Mushroom sauce (or oyster sauce)
1 piece Star anise
1 tbsp Hua Tiao Wine (or any chinese cooking wine)
250ml Water
1 tsp Chicken stock granules

Method:
1. Heat up 4 tbsp oil in wok, stir-fry chopped garlic and onion until lightly brown. Add pork pieces and stir fry until fragrant.
2. Add seasoning, mix well and bring to boil. Reduce heat and cook until the meat is tender and sauce is thick (about an hour).
3. Dish and ready to serve with slit pau.

The slit pau that I made had brownish spots all over. Mainly because I didn't knead well after I added the baking powder. I think it'll be better if it's added together with the rest of the ingredients.

I felt that the dark soya sauce was too light. I would have added more the next time, otherwise, the stewed pork belly looks a bit pale.

24 comments:

ReeseKitchen said...
September 17, 2010 at 11:07 PM

Yum YUm!! I like to eat those!! Can I have some??...heehee..;p I've tried to cook before, but the recipe was from my mother...:) Oh I just love it!

wendyywy @ Table for 2..... or more said...
September 17, 2010 at 11:17 PM

The pau looks good.
I love how the piece of meat is peeking at me, the first pic :)

Happy Homebaker said...
September 18, 2010 at 9:04 AM

I like kong ba pau! The combination of the plain pau and juicy, fatty meat is a match from heaven!

Honey Bee Sweets said...
September 18, 2010 at 9:58 AM

Jane, looks like you have been doing quite a bit of catching on your cooking and baking these few days while home with the kids. I too enjoy stewed Pork meat plus the steamy soft buns. Yum!!

Kitchen Corner said...
September 18, 2010 at 11:07 AM

Hi Jane,
I always curious how to make slit bao. Thanks for sharing this recipe. I like to try it out coz I find slit bao can go along with many dishes. Just sandwich with some leftover dishes can be served. Nice one!

Pei-Lin@Dodol and Mochi said...
September 18, 2010 at 1:49 PM

Jane, this is one of my fave thing to eat, though, it's not like good on my body if I take this often. I'm ageing lar ... HAHA!

Once I've settled down over here, I'll make this too. I'm missing my kitchen already ... =(

edith said...
September 18, 2010 at 2:35 PM

Jane Jane, this pau is one of my favourite!!!!

Passionate About Baking said...
September 18, 2010 at 9:05 PM

Hi Reese,
Actually I'm not a fan of "kong ba" but the pau. I thought if I made the pau, I might as well make the belly pork for my family. Ah, inherited recipe should be the best! :)

Hi Wendy,
Thanks. Are you a big fan of kong ba pau too?

Hi HHB,
I only like the pau, with the kong ba sauce. I'm not a fan of kong ba actually. I'll remove the layer of fats, otherwise, I can't eat. Heehee...

Passionate About Baking said...
September 18, 2010 at 9:11 PM

Hi HBS,
Ah yes, I have been very busy searching for recipes to cook and bake. Haha...No choice lor. Ya, I love the steam buns too!

Hi Grace,
I can't agree more with you. This kind of pau can be eaten with any leftovers! You can make more and keep it in the fridge. That was what I did too! Hope you like it.

Passionate About Baking said...
September 18, 2010 at 9:12 PM

Hi Pei-Lin,
Where have you been relocated to? Are you away from your family? Do take care. I'll be waiting for your bakes in your new place too.

Hi Edith,
You can afford to eat more of this. Heehee...

Jess @ Bakericious said...
September 19, 2010 at 1:05 AM

Jane, I love kong bak pau but I will remove the fatty layer hehehe...

Bakertan said...
September 20, 2010 at 12:03 AM

Hey Jane,

I love to eat paus. Sometimes I have them for lunch. Among paus, kong bak paus are my favourite, yum yum. This is good stuff, nevermind the fact that they are unhealthy.. haha

Passionate About Baking said...
September 20, 2010 at 12:21 PM

Hi Jess,
Yes, me too! I eat like you do!

Hi Bakertan,
Yeah, me too. I also love paus... and the bread family. However, if I eat kong ba pau, I'll remove the fatty parts. I don't mind the toughness of the meat without the jelly part. Heehee...

tigerfish said...
September 21, 2010 at 3:20 PM

I did not know the English name is called Slit Pau.

Clare @ Mrs Multitasker said...
September 29, 2010 at 12:14 AM

Jane the pau looks wonderful! this is one of my mom's most favorite dishes ever!

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Bakertan said...
May 19, 2011 at 5:52 PM

Hey Jane,

I love to eat paus. Sometimes I have them for lunch. Among paus, kong bak paus are my favourite, yum yum. This is good stuff, nevermind the fact that they are unhealthy.. haha

Passionate About Baking said...
May 19, 2011 at 5:52 PM

Hi Reese,
Actually I'm not a fan of "kong ba" but the pau. I thought if I made the pau, I might as well make the belly pork for my family. Ah, inherited recipe should be the best! :)

Hi Wendy,
Thanks. Are you a big fan of kong ba pau too?

Hi HHB,
I only like the pau, with the kong ba sauce. I'm not a fan of kong ba actually. I'll remove the layer of fats, otherwise, I can't eat. Heehee...

Passionate About Baking said...
May 19, 2011 at 5:52 PM

Hi Jess,
Yes, me too! I eat like you do!

Hi Bakertan,
Yeah, me too. I also love paus... and the bread family. However, if I eat kong ba pau, I'll remove the fatty parts. I don't mind the toughness of the meat without the jelly part. Heehee...

edith said...
May 19, 2011 at 5:52 PM

Jane Jane, this pau is one of my favourite!!!!

Kitchen Corner said...
May 19, 2011 at 5:52 PM

Hi Jane,
I always curious how to make slit bao. Thanks for sharing this recipe. I like to try it out coz I find slit bao can go along with many dishes. Just sandwich with some leftover dishes can be served. Nice one!

wendyywy @ Table for 2..... or said...
May 19, 2011 at 5:52 PM

The pau looks good.
I love how the piece of meat is peeking at me, the first pic :)

Mae Cheah said...
March 30, 2013 at 6:08 PM

Hi I'm hoping for a reply. I have always wanted to make Pau like tis BUT can I replace shortening with anything? To buy I ended up w too much . I have krimwell at home can I use that?

Passionate About Baking said...
March 31, 2013 at 2:38 PM

Hi Mae,
I believe using shortening as fats is more stablised than butter or margarine. I know what you mean when you said "ended up with too much". I share the same sentiment too. I'm not very sure about using krimwell. Is it a kind of vegetable fats? Maybe you can try. Sorry, I can't advise much.

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